Ingredients for English Pudding With Cranberries And Walnuts Rice Cooker Recipe
- Hot Water
- Light Molasses
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Ground Ginger
- ½ teaspoon ground cinnamon
- Flour
- Cranberries
- Walnuts
- 1 cup milk
- Sugar
- Cornstarch
- Egg Yolks
- Vanilla
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How to Make English Pudding With Cranberries And Walnuts Rice Cooker Recipe
- Preheat your 10-cup rice cooker.
- In a large bowl, combine 1 ½ cups all-purpose flour, ¾ cup granulated sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, and ½ teaspoon ground cinnamon.
- Add 1 cup milk, ½ cup vegetable oil, 2 large eggs, 1 teaspoon vanilla extract, ½ cup dried cranberries, and ½ cup chopped walnuts to the dry ingredients. Mix until just combined. Don’t overmix!
- Pour the batter into the preheated rice cooker.
- Close the lid and cook on the 'Cook' setting for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the pudding stand in the rice cooker for 10-15 minutes before carefully inverting it onto a serving plate.
- Serve warm with your favorite custard sauce (English or Bird's).
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
77g
Fat
13g
Carbs
15g
